Sausage Veggie Grill Recipe
Sausage Veggie Grill Recipe photo by Taste of Home

Sausage Veggie Grill Recipe

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With sausage, fresh veggies and herbs, this pouch of summer flavors is as colorful as it is bursting with flavors. It's very easy and yummy for a summer get-together on the patio! —Laura Hillyer, Bayfield, Colorado
TOTAL TIME: Prep: 10 min. Grill: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Grill: 25 min.
MAKES: 4 servings

Ingredients

  • 1 pound Johnsonville® Mild Italian Sausage Links links, cut into 1/2-inch slices
  • 1 medium zucchini, cut into 1-inch slices
  • 1 medium yellow summer squash, cut into 1-inch slices
  • 1 medium sweet red pepper, sliced
  • 1 medium onion, cut into wedges
  • 1 cup quartered fresh mushrooms
  • 1/4 cup olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika

Nutritional Facts

1 serving (2 cups) equals 359 calories, 29 g fat (7 g saturated fat), 45 mg cholesterol, 993 mg sodium, 12 g carbohydrate, 4 g fiber, 14 g protein.

Directions

  1. In a large bowl, combine the first six ingredients. In a small bowl, combine the oil, oregano, parsley, garlic salt and paprika. Pour over sausage mixture; toss to coat. Divide between two pieces of heavy-duty foil (about 14 in. x 12 in.). Fold foil around sausage mixture and seal tightly.
  2. Grill, covered, over medium heat for 25-30 minutes or until meat is no longer pink. Open foil carefully to allow steam to escape. Yield: 4 servings.
Originally published as Sausage Veggie Grill in Simple & Delicious July/August 2007, p42

Nutritional Facts

1 serving (2 cups) equals 359 calories, 29 g fat (7 g saturated fat), 45 mg cholesterol, 993 mg sodium, 12 g carbohydrate, 4 g fiber, 14 g protein.

This recipe pairs well with a medium red wine.

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Reviews for Sausage Veggie Grill

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (4)
3 Star
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2 Star
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MY REVIEW
Reviewed Jul. 12, 2014

Good!

MY REVIEW
Reviewed Jun. 27, 2011

Easy and no oven for the hot summer months! I added baby carrots and split into 4 individual packets!!

MY REVIEW
Reviewed Jun. 4, 2011

My husband calls this the Italiano Grill. He says it reminds him of lasagna for the summer months.

MY REVIEW
Reviewed Apr. 12, 2011

A little time-consuming with all the vegetable chopping, but so worth it! This is one of our favorite summer recipes!

MY REVIEW
Reviewed Aug. 27, 2010

I have just one question: The sausage will give up a good bit of fat in the cooking. So, why 1/4 cup of olive oil? It would seem to me this would be swimming in oil/fat.?. Maybe lschom has a great idea cooking sausage separately.

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